Creative cuisine, casual vibes, fine service delight at Morgan’s in the Desert

by byte clay

Dinner at Morgan’s in the Desert at La Quinta Resort & Club put the icing on a couple’s anniversary getaway to Palm Springs. Romance was in the warm desert air as we strolled through the grounds of this iconic resort on our way to the restaurant–and it continued at the table over a glass of mighty fine California Chardonnay and perfect martini. It was actually an anniversary eve but since we were set to dine where we are spending to on the real occasion we decided to do Morgan’s the night we arrived to kick-off a four-night desert fling. And it was quite a send-off.

Reflecting a comfortable, country club cache Morgan’s get a large share of the local foodies and folks who live part time in the area–usually from the first signs of cold weather to May. The room was loud with happy groups sipping drinks an sharing plates ft the long-time chef’s creative farm to table food which includes plenty of veggies, fish, lamb and what the general manager John M. Healy who strongly suggested the grilled all natural pork loin.”People think we are steak house, but we are so much more, John explained. Although Wagyu beef does show up a lot on the menu.

You can see for yourself in our culinary photo journey that there is.

The Diva does Morgan’s in the Desert

Patti’s ready to enjoy a romantic pre-aniversary meal at Morgan’s in the Desert at La Quinta Resort & Club with great anticipation. One the top spots in the Palm Springs area, Morgan’s is ideal for special occasions. There always seems to be a birthday celebration going on.

Morgan’s

The entry to an evening of fine dining at Morgan’s in the Desert at La Quinta Resort & Club was just the beginning to a special occasion meal for us and several other cutomers who were enjoying dinks on the patio or at the bar while waiting for friends to arrive or just because that’s what you do before dinner there.

The menu

Much more than a steakhouse, Morgan’s menu offer something for all tastes and appetites from signature cockails and dine wines to go with an assortment of innovative appetizers (oysters with tangerine Riesling), artisan cheese, salads and more.

A perfect Martini

Richard orders a Hendrick’s martini and Kim, our server, brings him a perfect one just as requested, “straight up with a hint of vermouth and one olive.”

Appetizer #1

And this JD Ranch smoked Wagyu carpaccio was #1 with just the right flavors complemented with watercress, shaved fennel salad, pickled sweet onions and Picholine olive tapenade.

Entree

Coriender crusted Mahi Mahi with celery root and roasted leeks, the fish was buried beneath but tasty if not sparse, actually traded it in for a steak.

Aaah Ahi

Sumac pepper salt crusted Ahi Tuna with briased fennel and Aril salad was Richard’s delight, he couldn’t stop raving about it. And that from a man who is very fussy about his Ahi.